GRILLED PORK SHOULDER STEAKS WITH HERB SALAD

Grilled Pork Shoulder Steaks With Herb Salad image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

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4 medium shallots, 2 chopped, 2 thinly sliced
6 garlic cloves
⅓ cup plus 3 Tbsp. fish sauce
⅓ cup plus 3 Tbsp. fresh lime juice
3 Tbsp. light brown sugar, divided
8 (¾"-thick) pork shoulder steaks (3½-4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups Thai or sweet basil leaves, cilantro leaves with tender stems, and/or dill

Steps:

Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
Arrange sliced meat on a platter and scatter herb salad over.